Explore the vast scope of Indian cooking in this comprehensive collection of regional recipes from renowned Indian chefs, named for the traditional Indian lunch pail. Opening Tiffin unlocks for readers the diverse flavors of India. More than 500 recipes are organized by region and further by course, including vegetarian dishes, hearty meat-filled dinners, seafood, 10-minute appetizers, impossibly easy homemade breads, desserts, and drinks. Ingredients vary from coconut to tamarind to curry to masala and everything in between. Chef Floyd Cardoz writes in the foreword, "I love Indian cuisine, the variety it offers, the cooking techniques, and the use of flavor and texture. I want the world to enjoy and celebrate this multiplicity in food that India has to offer." Compiled by an Indian food editor from the collections of chefs who specialize in regional cuisine, these authentic dishes are rarely found in other cookbooks. With vibrant illustrations that represent the regional style and tempting photography of the dishes, Tiffin makes Indian cooking more accessible and authentic than ever before.
by Candace Floyd, Jill Melton
by Floyd Cardoz, Marah Stets
by American Profile, Candace Floyd, Jill Melton, Nancy Hughes, Anne Gillem
by Keith Floyd
by Floyd Abrams
by Larry Kreider, Floyd McClung
by Heather Crosby, Brendan Brazier
by Ashley Melillo
by T. Colin Campbell, Ph.D.
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